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Petals of Hope: Special Diets


Celiac Disease


Celiac (SEE-lee-ak) disease is a digestive condition triggered by consumption of the protein gluten, which is primarily found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye.
The decreased absorption of nutrients (malabsorption) that occurs with celiac disease can cause vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other organs of vital nourishment.
No treatment can cure celiac disease. However, you can effectively manage celiac disease by changing your diet. A gluten free diet will improve your health .
Great foods to eat
alfalfa, asparagus, brocoli, brussel sprouts, celerry, green beans, grapefruit,  leafy greens, tomatoes, yogurt
corn and brown rice  quinoa
legumes- beans, lentils. peas
nuts, sunflower seeds, raisins, figs, cranberries, blueberries, strawberries, raspberries, black berries
onions, garlic and leeks
apples
Papaya provide protection against colon cancer. In addition, papaya contains the digestive enzyme, papain
Eat omega -3 – tuna, salmon, flaxseed
turmeric, ginger, and soy products
Increase iron and B vitamins,
Fiber to cleanse the system- almonds, apricots, bananas, barley beans, beets, brazil nuts, brown rice, carrots, dates, fish, garlic, grapes hazelnuts, lemons, lentils, onions, spinach, yogurt
Many people that have celiacs also are lactose intolerant
Avoid gluten products, alcohol, red meat, sugar and saturated fats
Over the last few years more gluten free products have come out and more resturants have added gluten free choices, it makes it easier to find delicious tasting foods that are not high in calories. Doctors are only now starting to realize that some people who don’t have celiac disease may benefit from diets free  or low gluten. In fact, experts now believe that celiac only represents just one extreme of a broad spectrum of gluten intolerance that includes millions of people. While celiac disease affects about 1 percent of the U.S. population, experts estimate that as many as 10 percent have a related  condition known as non-celiac gluten intolerance (NCGI), or gluten sensitivity. A gluten-free diet, can be an extremely difficult diet to follow, but thanks to so many suffers that have come out with cookbooks and products  it has made eating enjoyable again.  Sales of gluten-free products increased 16 percent in 2010.   Half of the approximately 60 million people in the U.S. who suffer from irritable bowel syndrome (IBS) are probably sensitive to gluten. (Gluten allergies, which are similar to other food allergies, also fall on the spectrum but affect only about 0.1 percent of the population.) Celiac disease can be definitively diagnosed using a two-step process: Doctors test the patient’s blood for the presence of intestine-attacking antibodies activated by gluten, and, if those tests come back positive, they order a biopsy (or series of biopsies) to look for intestinal damage, any evidence of which confirms the diagnosis.
Gluten sensitivity, on the other hand, is a gray area that does not have any defining medical tests. People who fall into this group exhibit the classic symptoms of celiac disease yet have no detectable intestinal damage, and test negative for certain key antibodies (though in some cases they may have elevated levels of others).
Gluten sensitivity is a kind of “non-diagnosis,” in other words — a diagnosis by default for those who don’t have celiac disease but feel better on a gluten-free diet.
People with celiac disease must commit to an absolutely gluten-free diet, as eating the protein can, over time, increase a person’s risk of osteoporosis, infertility, and certain cancers, in addition to worsening short-term symptoms.
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Lupus
Do Eat
  • fresh pineapple frequently
  • Eggs, garlic and onions
  • Brown rice, fish , green leafy vegetables
  • oatmeal and whole grains
  • use canola or olive oil
  • sardines
Do not eat
  • Dairy, caffeine, paprika, red meat, citrus fruit, sugar, salt
  • eggplant, peppers, tomatoes, white potatoes
Things to do to help your lupus
  • Get adequate rest. People with lupus often experience persistent fatigue that’s different from normal tiredness and that isn’t necessarily relieved by rest. For that reason, it can be hard to judge when you need to slow down. Get plenty of sleep a night and naps or breaks during the day as needed.
  • Be sun smart. Because ultraviolet light can trigger a flare, wear protective clothing, such as a hat, long-sleeved shirt and long pants, and use sunscreens with a sun protection factor (SPF) of at least 55 every time you go outside.
  • Get regular exercise. Exercise can help you recover from a flare, reduce your risk of heart attack, help fight depression and promote general well-being.
  • Don’t smoke. Smoking increases your risk of cardiovascular disease and can worsen the effects of lupus on your heart and blood vessels.
  • Eat a healthy diet. A healthy diet emphasizes fruits, vegetables and whole grains. Sometimes you may have dietary restrictions, especially if you have high blood pressure, kidney damage or gastrointestinal problems.

  • Dehydroepiandrosterone (DHEA). Supplements containing this hormone have been shown to reduce the dose of steroids needed to stabilize symptoms in some people who have lupus. It also helps increase bone mass.
  • Flaxseed. Flaxseed contains a fatty acid called alpha-linolenic acid, which may decrease inflammation in the body. Some studies have found that flaxseed may improve kidney function in people who have lupus that affects the kidneys. Side effects of flaxseed include bloating and abdominal pain.
  • Fish oil. Fish oil supplements contain omega-3 fatty acids that may be beneficial for people with lupus. Preliminary studies have found some promise, though more study is needed. Side effects of fish oil supplements can include nausea, belching and a fishy taste in the mouth.
  • Vitamin D. There is some evidence to suggest that people with lupus may benefit from supplemental vitamin D. Great sources of vitamin D are shrimp, sardines, cod, and eggs
Egg Noodles with Shrimp and Broccoli
1 1/2 c. diced green onions
3 tbsp. chopped parsley
2 oz. olive oil
1/4 lb. butter
6 cloves garlic
1 c. diced onions
1 (12 oz.) pkg. egg noodles
3 c. peeled shrimp
1 bunch (approx. 1.5lb) broccoli
12 cherry tomatoes
Fry all seasonings in butter and olive oil for 15 minutes. Add shrimp and cook until done. Boil egg noodles. Drain and add to shrimp mixture and add broccoli cook for 10 minutes. Add cherry tomatoes cook till they pop. To serve, mound the shrimp mixture on a large platter. Sprinkle the mixture with parsley and  serve immediately.